Osmotic Dehydration of Yacon Using Glycerol and Sorbitol as Solutes: Water Effective Diffusivity Evaluation-Reference-Cited by-同舟云学术

Osmotic Dehydration of Yacon Using Glycerol and Sorbitol as Solutes: Water Effective Diffusivity Evaluation

Published:2014-11-12 Issue:3 Volume:8 Page:623-636
ISSN:1935-5130
Container-title:Food and Bioprocess Technology
language:en
Short-container-title:Food Bioprocess Technol

Author:

Brochier Bethania,Marczak Ligia Damasceno Ferreira,Noreña Caciano Pelayo Zapata

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Process Chemistry and Technology,Safety, Risk, Reliability and Quality,Food Science

Link

http://link.springer.com/content/pdf/10.1007/s11947-014-1432-5.pdf

Reference66 articles.

1. Aguilera, J. M., & Stanley, D. W. (1999). Microstructural principles of food processing and engineering (2nd edn.). Gaithersburg, Maryland: Aspen.

2. Angilelli, K. G., Orives, J. R., Silva, H. C., Coppo, R. L., Moreira, I., & Borsato, D. (2014). Multicomponent diffusion during osmotic dehydration process in melon pieces: influence of film coefficient. Journal of Food Processing and Preservation. doi: 10.1111/jfpp.12236 .

3. AOAC (1990, 2002, 2006). Official methods of analysis. Washington, DC: Association of Official Analytical Chemists.

4. Azcón-Bieto, J., & Talón, M. (2000). Fundamentos de fisiología vegetal. Spain: Mac Graw-Hill Interamerica y Universitat de Barcelona, (Chapter 14).

5. Barrera, C., Betoret, N., & Fito, P. (2004). Ca2+ and Fe2+ influence on the osmotic dehydration kinetics of apple slices (Var Granny Smith). Journal of Food Engineering, 65, 9–14.

Cited by 35 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Exploring Osmotic Dehydration for Food Preservation: Methods, Modelling, and Modern Applications;Foods;2024-08-31

2. Innovative strategies in yacon drying: Ethanol pretreatment and intermittent microwave drying;Journal of Food Science;2024-07-16

3. Review of osmotic dehydration: Promising technologies for enhancing products’ attributes, opportunities, and challenges for the food industries;Comprehensive Reviews in Food Science and Food Safety;2024-04-18

4. Edible coatings for enhancing osmodehydration process of pears using glucose solution: a study on mass transfer kinetics and quality assessment;International Journal of Food Science & Technology;2024-02-07

5. The Influence of Polyols on the Process Kinetics and Bioactive Substance Content in Osmotic Dehydrated Organic Strawberries;Molecules;2022-02-17